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Monday, April 30, 2012

The scary world of restaurant manners

Want to start the week with a good laugh?

Check out Paul Simms' "New Yorker" piece,"Restaurant Mental-Health-Code Violations." It's a compendium of craziness any regular restaurant diner has seen and overheard during meals — or, just as likely, dumb s*it we all do. A few examples:

Open kitchen layout allows customers a clear view of line cook wearing regulation hairnet but no covering on his gigantic, filthy lumberjack beard.

Earnest foodie is despondent owing to an inability to conceal his revulsion at much ballyhooed stew of braised organ meats and raw root vegetables.

Irate customer at nearby table repeatedly uses phrase "dry-cleaning bill" when arguing with server over accidental spill, even though it was a glass of water and customer is wearing tank top and cargo shorts.

Party of seven all wearing flip-flops in plain sight.

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